16 February 2008

After having that chocolatey dessert for Valentine's Day or eating one too many chocolates have you vowed to cut back on sweets? The only logical answer would be yes...but who can be logical with a plate of warm, dense and coffee flavoured brownies taking up counter space. I do like my countertop to be clear of clutter after all. Come on you know you want to...insert evil grin here :D

It was requested by one of my co-workers at my second job that she "needed" some brownies. I am always willing to oblige. I love to ply those I love with sweets. The thing is I rarely make "sweet thangs" so.. only have a few tried and true recipes. I said to myself how can I top the Mascarpone Brownies I made the last time with their cross between a delicate crumb and chewy goodness? They really are a match made in heaven.

This recipe comes from "Famous Dave's Backroads and Sidestreets" by Dave Anderson. One option is to serve the brownie cut into 3 x 4 inch squares. Microwave just until warm. Split each bar in half. Place the bottom half on a dessert plate and top with icecream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries or raspberries.

I opted for a coffee/Kahlua flavoured icing, but, truthfully it was far too sweet for me. I think I would have enjoyed this brownie much more with option A....cut in half topped with some French Vanilla Ice Cream, a dollop of whipped cream and some heart healthy strawberries....insert the voice of reason here. Maybe I am just on chocolate overload? These were definitely the fudgy-type of brownies that I enjoy :D

Spoon the batter into a buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan. Pour Kahlúa into a clean spray bottle.

Spray the warm brownies with the Kahlua. Let stand until completely cool.

In medium bowl, cream butter. Add cocoa and powdered sugar alternately with the coffee and half-and-half. Beat until smooth, adding more cream, if needed. Stir in Kahlua.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

15 comments:

Val, your brownies look wonderful. I made hubby a batch on Valentine's day (a nigel slater recipe) they are so so good. I love the idea of kahlua in your brownies and how kind of you to make them for a friend!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.